Sterility testing of shelf-stable pudding by PCR

Author： Gandhi S.A.   Romick T.L.   Kandel J.S.   Beveridge B.E.  

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.16, Iss.4, 1999-08, pp. : 351-356

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Heat-irradiation combination processing as an effective method of producing high quality shelf-stable, low-acid food products

By Minnaar A.   Taylor J.R.N.   McGill A.E.J.  

Food Control, Vol. 6, Iss. 3, 1995-01 ,pp. : 165-170

Elsevier

Access to resources Recommend Favorite

Development, acceptability, and nutritional characteristics of a low-cost, shelf-stable supplementary food product for vulnerable groups in Kenya

By Kunyanga Catherine   Imungi Jasper   Okoth Michael   Vadivel Vellingiri   Biesalski Hans Konrad  

Food & Nutrition Bulletin, Vol. 33, Iss. 1, 2012-03 ,pp. : 43-52

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Development and quality characteristics of shelf‐stable soy‐agushie: a residual by‐product of soymilk production

By  

Food Science & Nutrition, Vol. 4, Iss. 2, 2016-03 ,pp. : 315-321

John Wiley & Sons Inc

Access to resources Recommend Favorite

Real-time PCR for quantitative meat species testing

By Sawyer J.   Wood C.   Shanahan D.   Gout S.   McDowell D.  

Food Control, Vol. 14, Iss. 8, 2003-12 ,pp. : 579-583

Elsevier

Access to resources Recommend Favorite

Shelf-life

By Pegg Alice  

Nutrition & Food Science, Vol. 99, Iss. 3, 1999-03 ,pp. : 131-135

Emerald Group Publishing Ltd

Access to resources Recommend Favorite